Coconut Sweet Potato Stew

With peanut butter, ginger, miso, and butternut beans

Vegan miso sweet potato stew

{Serving size: 2-3 hungry humans when served alone, maybe 4 served with extra veggies and rice or bread}


2 large sweet potatoes

1 red onion

1 garlic clove

2 tbsp peanut butter

2 tbsp miso paste

1 x tin butterbeans (drained and rinsed)

1 x tin full fat coconut milk

1 tsp ground ginger

Olive oil

Salt and pepper


  1. Pre heat the oven to 200 degrees C.

  2. Chop the sweet potatoes into chunks and pop onto a large baking tray. Drizzle with oil and pop in the over for 30 minutes, or until soft and browning at the edges.

  3. Meanwhile peel and finely slice the onion and garlic clove. And put into a large pan with a tbsp of olive oil and a pinch of salt.

  4. Once soft add the ground ginger, miso paste, peanut butter and butterbeans. Allow to cook for a couple of minutes until there is a creamy space around the butterbeans (add a small splash of water is sticks to pan).

  5. Add the coconut milk and bring to the boil. Lower the heat and allow to simmer for 20 minutes or so to reduce and thicken the mixture.

  6. Finally add the now cooked sweet potato. Mix around until completely coated in the coconut sauce.

  7. Serve and enjoy!